Description
This Low Carb Taco Casserole is a quick, filling Keto-friendly dinner made with seasoned ground beef, cauliflower rice, melted cheese, and creamy sour cream.
Ingredients
Scale
- 10 ounces frozen cauliflower rice
- 2–3 tablespoons oil
- 2 pounds ground beef
- 1 small red bell pepper, chopped
- 1 small white onion, chopped
- 4 tablespoons taco seasoning
- 1 tablespoon tomato paste
- 1/2 cup water
- 3 cups shredded Colby Jack cheese
- 1 cup sour cream
- Optional toppings: lettuce, tomato, black olives, avocado, cilantro, jalapeño, salsa or hot sauce
Instructions
- Preheat oven to 350°F.
- Pan fry cauliflower rice in oil over medium-high heat until lightly browned, then spread evenly in a greased 2-quart casserole dish.
- Brown ground beef with red bell pepper and onion over medium-high heat and drain excess fat if needed.
- Add taco seasoning, tomato paste, and water to the beef and cook until the liquid is absorbed.
- Spread the beef mixture evenly over the cauliflower rice.
- Top with shredded cheese and bake for 10 to 15 minutes until melted and bubbly.
- Spread sour cream over the top and finish with additional cheese and desired toppings.
Notes
- Brown the cauliflower rice well to avoid excess moisture.
- Let the casserole rest a few minutes before serving.
- Store leftovers in the refrigerator for up to four days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 581
- Sugar: 4g
- Sodium: 764mg
- Fat: 40g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 160mg